The Field to Fork Festival Jack’s Urban Meeting Place, Boise

Join us at the Field to Fork Festival at JUMP in downtown Boise on January 19th! The Field to Fork Festival is a one-of-a-kind interactive trade fair celebrating Idaho independent food and beverage businesses. The whole day is FREE and open to all to mix and mingle with Idaho farmers, ranchers, purveyors, distributors, and a broad spectrum of Idaho food and beverage vendors and eateries. You’ll meet incredible farmers, ranchers, food and beverage producers and find out how to access their products, whether that’s in your store or home, while also learning the importance of supporting our local food and beverage businesses.

Attend panel discussions that explore how food and drink lands on our table – from craft beer wine ranch vegetables and distillers as well as free hour long chef led classes taught by some of Idaho’s best chefs. Four extraordinary and award-winning chefs who are showing up to teach you new trick, while you sample great bites!

Our four industry-led panel discussions, designed to engage and explain, will include these topics and moderators:
12:00pm: Navigating Barriers to Livestock Processing in Idaho, led by Amy Mattias, Sun Valley Institute for Resilience
1:00pm: – Connecting Idaho-grown product to breweries to retail, bars and restaurants, led by Sheila Francis, Idaho Brewers United
2:00pm: From Field (vineyard) to Fork (Glass), an Idaho wine discussion led by Moya Dolsby, Idaho Wine Commission
3:00pm: Growing Idaho Markets: Partnerships between Producers and Independent Retailers and Restaurants, led by Colette DePhelps, University of Idaho Extension

Join any (or all!) of our Chef-led culinary workshops featuring cooking techniques from these incredibly talented local chefs:
– 11:00am: Anthony’s Seafood Fan Favorites with Executive Chef Reno Rodriguez, Anthony’s
– 12:15: Birds of a Feather Butchery 101 with Chef Kris Ott, ChopShop
– 1:30: Consider the Oyster with Chef Nate Whitley, Terroir Boise
– 2:45: Basque Chorizo Making with Chef Dan Ansotegui, Ansots

Industry and community members are also invited alike to attend deep dive panel discussions with industry experts from across the state, exploring how food and drink lands on our table. *The classes are first come and have limited availability.